Creamy mushroom soup

Name: Creamy mushroom soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Ingredients: 500 g mushrooms; 150 g potatoes; 1 pc onion; 2 cloves garlic; 40 g butter; 900 ml vegetable broth; 150 ml cooking cream; 2 tablespoons parsley; salt; ground pepper

Jakub SýkoraSoupCzech Cuisine x se líbilo

Mushroom soup at its creamiest, deeply savoury, velvety from cream and fragrant with fresh mushrooms. All you need is mushrooms, a potato for body, onion with garlic and cream. It fills the whole kitchen with a deep earthy aroma and satisfies like a meal. Cheap, quick and ready in half an hour.

Příprava: 10min

Vaření: 20min

CELKOVÝ ČAS: 30min

Step by step process

Frying and cooking

1
Mushroom soup starts with the base. Finely chop the onion and garlic and soften them in melted butter. Add the sliced mushrooms and fry until they release their water and it evaporates again, so the mushrooms turn golden and caramelise.
2
Stir in the diced potato, fry briefly and pour in the hot vegetable broth. Bring to a boil and cook for about 15 minutes, until the potato is soft. You can set a few fried mushroom slices aside for garnish.

Cream and seasoning

3
Take the pot off the heat and blend the soup with an immersion blender until completely velvety. Stir in the cream, warm it gently, but do not boil, so it does not curdle and the soup stays smooth.
4
If the cream is too thick, pour in a little more broth and warm it briefly. Taste and season with salt and freshly ground pepper, which nicely underlines the earthy mushroom flavour.
5
Ladle into warmed bowls, garnish with the reserved mushroom slices, chopped parsley and a swirl of cream. Serve straight away with toasted bread or croutons.